Asian stir fry stuffed peppers

with carrot, scallions, zucchini, radishes and tofu

Our own teriyaki recipe in combination with gomasio gives the vegetables an interesting Asian touch.

Vegan

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

wheat, soya, gluten, sesame

Ingredients

Scallion

Radishes

Zucchini

Carrot

Red pepper

Italian pepper

Garlic

Ginger

Gomasio

Tofu

Teriyaki sauce

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

1218
291
18
3
29
17
10
6
0
536

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 200 degrees.

Brush the red pepper with olive oil and optionally season. Bake in the oven for approx. 15 min. until tender.

Wash all the vegetables. Cut the scallion in thin slices, the carrot and zucchini into medium cubes, the radish into quarters and the Italian pepper into thin strips. Mince the garlic and ginger.

Cut the tofu into cubes of 1cm.

Sauté the tofu and vegetables separately in olive oil without losing their crispiness.

Cook the garlic and ginger in the same pan and add the vegetables and tofu. Add the teriyaki sauce and mix it all together.

Take the pepper from the oven, cut in half and remove the seeds. Place it on a plate and stuff it with the stir fry. Sprinkle some gomasio on top and it's ready to serve!